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Cheesecake without baking with jelly

0
2001
Kitchen European
Calorie content 211.5 kcal
Portions 8 port.
Cooking time 4 h
Proteins * 17.8 g
Fats * 8.4 gr.
Carbohydrates* 23 gr.
* per 100 gr. product
Cheesecake without baking with jelly
Content

Cheesecake without baking with jelly - a delicate dessert with a creamy curd filling, topped with orange jelly. You can experiment with topcoats and use different berries and fruits each time.

Ingredients

Cooking process

step 1 out of 11
Pour the gelatin into a small bowl and cover with 100 ml of drinking water, leave for 10 minutes to swell. Grind shortbread cookies with a blender or meat grinder.
step 2 out of 11
Melt the butter in the microwave or water bath.
step 3 out of 11
In a small bowl, toss the crushed cookies and melted butter together.
step 4 out of 11
Along the bottom of the split form, in which you will collect the cheesecake, evenly distribute the resulting sand mass. Tighten the mold with cling film. Refrigerate for 30 minutes to set.
step 5 out of 11
Put the cottage cheese in a deep container and punch with an immersion blender.
step 6 out of 11
Add sour cream and granulated sugar to the curd mass. Mix thoroughly until smooth.
step 7 out of 11
Dissolve 2/3 of the swollen gelatin in a water bath. Cool slightly. Add to the curd mass and mix thoroughly.
step 8 out of 11
Take the mold out of the refrigerator and fill it with the resulting mixture. Tighten with cling film. Place in refrigerator for 1-2 hours.
step 9 out of 11
Wash the orange well, peel and cut into half rings.
step 10 out of 11
Arrange half rings of orange over the frozen curd filling. Dissolve the remaining gelatin in a water bath, cool and pour into the orange juice, mix thoroughly and pour the resulting orange jelly over the oranges. Tighten with cling film and refrigerate for 2 hours until completely solidified.
step 11 out of 11
Once the cheesecake has set, gently remove from the mold and transfer to a serving dish.

Bon Appetit!

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